Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.2 tablespoons olive oil, 1 pound ground beef
- Add the chopped onion to the pot with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 pound ground beef, 1 large onion, 2 cloves garlic
- Add the undrained diced tomatoes, drained and rinsed kidney beans, drained corn, condensed cream of mushroom soup, and beef broth to the pot.1 (28-ounce) can diced tomatoes, 1 (15-ounce) can kidney beans, 1 (15-ounce) can corn, 1 (10.5-ounce) can condensed cream of mushroom soup, 1 cup beef broth
- Stir in the chili powder, cumin, salt, and pepper. Make sure to combine everything well.1 teaspoon chili powder, ½ teaspoon cumin, salt, freshly ground black pepper
- Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes. This allows the flavors to meld together and the stew to thicken slightly. Stir occasionally to prevent sticking.
- Before serving, taste the stew and adjust seasonings if needed. You might want to add a touch more salt, pepper, or chili powder depending on your preference.1 teaspoon chili powder, salt, freshly ground black pepper
- Ladle the hot Cowboy Stew into bowls. Garnish with your favorite toppings, such as shredded cheddar cheese, a dollop of sour cream, or a sprinkle of fresh parsley and green onions.shredded cheddar cheese, sour cream, chopped fresh parsley, sliced green onions
Notes
Properly storing and reheating this delicious Cowboy Stew recipe ensures you can enjoy its comforting flavors for days to come. Refrigeration: Allow the stew to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. Freezing: For longer storage, freeze the cooled stew in freezer-safe containers or heavy-duty freezer bags. It will last in the freezer for up to 2-3 months. Reheating on the Stove: Reheat the stew gently in a pot over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of beef broth or water if the stew has thickened too much. Reheating in the Microwave: Place a serving of stew in a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through, until hot. Thawing Frozen Stew: Thaw frozen stew in the refrigerator overnight before reheating as described above.
